I recently perfected this recipe and I can say now that I'm proudly making french bread that I always wanted, light on the inside and very crunchy on the outside. I have been baking french breads for few years and just recently, developed this recipe that made a huge improvement to my breads. The trick was to ferment a yeast starter for several hours (12h), then use that to build the final bread dough. This method of using yeast starter is not new, but I only used that for my panettone breads.
Making this french bread will take time. I recommend to leave the starter fermenting overnight, then resume the recipe on the next morning.
-2 cups of all purpose flour
-1 cup luke warm water
-2 tea spoons dry yeast
Cover that with a wet paper towel and let ferment for 12h at 80F, or ambient temperature, around 70F should be fine also.
-yeast starter
-2 cups flour
-1 cup warm water
-2 table spoons gluten
-1 tea spoon dry yeast
-1 tea spoon of dough conditioner (optional)
-1 tea spoon non-iodized salt
-2 table spoons sugar
I use a kitchen-aid mixer and mix the dough for 7 minutes, adding flour as needed
to keep it from sticking to the bowl. If kneading by hand, longer time may be needed to produce same results, possibly 15min or so.
Place the dough on a big bowl previously oiled, cover with a plastic film with few holes and let it raise for 1h at 80F.
Dump the dough on a floured surface, sprinkle some more flour on top and slowly press the dough to compact.
The idea is to compress the bubbles in the dough to small sizes, not remove the bubbles. Further fermentation will add more bubbles and make a light bread.
Set the dough on the table and decide on the size of you bread, divide the dough and form the shapes that you like.
I like my breads around 10in long and 3in round, after baked, so I form the bread dough into 12in long by 1.5in diameter, as seen below.
Spray the breads with warm water. I like topping my breads with sesame seeds, so I sprinkle that on to the wet breads.
Sprays the breads with warm water again, pre-heat oven to 390F and bake for 30min, if you plan to eat the bread on same day.
When you are ready to eat then, pre-heat oven to 390F and finish baking for 15min. Place the breads still frozen in the oven.
Ihave had a pleasure try this french bread! It is really delicious and it taste like a bread that you buy at the bakery. I would better say much better. It is soft and crunch. Really tasty!!! Good job Nilo!!! Way to go!!!!
ReplyDeleteThank you for sharing your recipe. Like the pre-bake instructions. Great I can bake in mass and feeze.
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